This hard, grainy cheese is one of the world's oldest, dating back to 23 A.D. Made high in the Alps in Switzerland's central region, Sbrinz is often compared to Parmigiano Reggiano. Like Reggiano, Sbrinz comes in massive 80 pound wheels and is made from unpasteurized cow's milk. Aged for at least 18 months, this cheese is hard enough to grate. Sbrinz cheese dairies and Sbrinz milk producers have agreed to adhere to stringent regulations: no use of additives or genetically modified organisms (GMOs). Sbrinz is produced in 34 selected valley and alpine cheese dairies in Central Switzerland. Sbrinz must be produced with milk from the region and stored within the area of origin - no ecologically unfriendly transport. The Swiss enjoy it shaved in paper-thin slices and served as an appetizer with air-dried beef and tomatoes.

The Sbrinz very rare to find it in USA. Very happy that igourmet had it. This cheese is similar to the Italian Parmigiano -Reggiano nutty fruity. Can very good used in just everything. Also very good over the beef carpaccio. Try it.

By Peterfrom Arizonaon May 26, 2016

sbrinz

fantastic! I have tried so hard to get this and to have it by overnight shipping!

By Annfrom Iowaon Dec 03, 2015

Sbrinz

Love this hard, grainy, nutty cheese!

By Annfrom Iowaon Jul 13, 2014

Sbrinz

Really well made hard cheese. It tastes nutty and has a fun tiny crystal crunch here and there.

By D. Y. from Portland, ORon Dec 16, 2012

My favourite cheese

But it's out of stock again. I'm so disappointed.

By Joe Mitchellfrom Chicago, ILon Nov 09, 2012

Better than the Sbrinz I just had in Switzerland!

Better than the Sbrinz I just had in Switzerland!

By David M. Sibrinszfrom Charleston, SCon May 20, 2012

My Newest Favorite Cheese

Having just found this cheese, we expect to order it frequently for our guests. Maybe it's the name !!

By Laurafrom Reading,PAon Sep 23, 2011

Excellent flavor!

The flavor of this cheese is wonderful. Perfect on pasta or server with dry salami.

By Cheese freakfrom Nantucket Maon Jan 28, 2009

One of my favorite cheeses

I just like to slice this cheese and snack on it. I also use it as I would for any grated cheese such as in salads and one of my favorites as a garnish on soups. The flavor doesnt get lost nor clash.